COMFORT ESSENTIALS: LEMONY CHICKEN FENNEL SOUP
This is a simple soup to prepare, and if you are using leftover chicken (like I am), the dish can be on the table in about 30 minutes. Come to think of it, this recipe would probably be good with leftover turkey. The introduction of the fennel with the dill, give it a savory taste that goes down good on a cold Winter's eve....
Provided by Andy Anderson !
Categories Chicken Soups
Time 30m
Number Of Ingredients 15
Steps:
- 1. PREP/PREPARE
- 2. For this recipe I am using leftover chicken from a recipe I made the other day. It is a combination of dark and white meat. If you do not have any leftover chicken, then you need to cook up a few pieces. How about one or two medium boneless, skinless breasts, and a thigh or two... does not matter what you choose, just wind up with about 2 pounds of shredded chicken.
- 3. Gather your ingredients (mise en place).
- 4. Zest the lemon, then remove the white pith, and chop up the pulp. Discard the seeds and pith... Save the chopped lemon pulp and zest.
- 5. Add the grapeseed oil and butter to a soup pot over medium heat, then add the fennel, carrot, celery, onion, and garlic. Stir until the veggies begin to soften, about 3 - 5 minutes.
- 6. Add the lemon zest, and pulp, then stir for an additional 3 - 5 minutes.
- 7. Add the dill and stir for an additional 3 - 5 minutes.
- 8. Add the chicken stock, and the chicken, then allow the soup to simmer for an additional 3 - 5 minutes.
- 9. While the soup is simmering, season it with salt, pepper, and red-pepper flakes.
- 10. PLATE/PRESENT
- 11. Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
- 12. Keep the faith, and keep cooking.
SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL
This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 5 servings
Number Of Ingredients 14
Steps:
- Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
- With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
- Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams
LEMON CHICKEN SOUP
Steps:
- In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
- In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.
LEMONY CHICKEN-LENTIL SOUP
A zesty soup made using chicken and lentil served hot on dinner table.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.
- Stir in lentils, tomato paste and broth. Heat to boiling; reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.
- Stir in chicken and lemon peel. Cook about 5 minutes or until hot.
Nutrition Facts : Calories 225, Carbohydrate 24 g, Cholesterol 40 mg, Fiber 8 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 510 mg
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